Greek-Inspired Feast

Well, hi, friends!  It's been too long!

I'm back for a surprise appearance!

So, at my parents' house, we have a garden.  It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth!  That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.

I cannot emphasize enough, though, the growth in the garden.  Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous.  Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.

I had to cut out at least half of our thyme and oregano that were taking over the garden.

Who needs coat hooks?  Those are for herb drying!

Some of the massive amounts of Swiss chard that are springing forth.

So, the following is what I'm preparing right now in order to get rid of some of what we have laying around!

Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper

Preheat your grill to medium-high or high heat.

Mix together ingredients in a small bowl.  Allow to sit for at least one hour in the fridge.

Form into four equal-sized patties and grill over high heat for about 5 minutes on each side  (for a well-done burger).

Marinated Portabella Mushroom Caps
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano

Toss ingredients into a ziploc bag and allow to marinate for at least 1 hour.  Shake it around every now and then to redistribute.

Grill over high heat for about 4 minutes on each side, or until charred and tender.

Mediterranean Sauteed Greens and Beans

2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste

Heat olive oil in a large skillet over medium heat.  Toss in chopped chard stems and cherry tomatoes.  Allow to cook until the tomatoes are tender and squishy.

Toss in your chopped chard.  It will look like a lot, but trust me, it cooks down.

Once the greens have cooked down, add the white wine, beans, lemon zest, lemon juice, and garlic cloves.  Allow to simmer, cooking off the liquid.

Before serving, season with salt and pepper and allow to cook a bit more.  Taste and serve!

Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano

Heat your olive oil in a large skillet over medium heat.  Add in your sliced onion and cook until tender.

Add in the garlic and zucchini.  Cook for 10 minutes over medium heat, until the zucchini begins to soften.

Now add in 2/3 of your oregano and the lemon zest and juice.  Stir to combine.

If you are impatient like me for the zucchini to cook through, you can place a lid over the top so the squash cooks faster.  Make sure it's not too liquidy by leaving a gap.

Season with salt and pepper to taste and serve, sprinkling with the remaining oregano.

Serve everything with a healthy sprinkling of feta cheese!

Who ever said low carb and gluten free had to be boring?

St. Paddy's Day Feast!!

Annnnd we're back!

I am back in the States, awaiting my husband, bird, and all our stuff to join me!  Things are going swimmingly, and I'm on the search for a job.  I have an interview today, so...fingers crossed!

I don't have a camera at the moment, so I'll just be posting written recipes for now.  I'll update with pictures once I have the big fancy camera back!

It's that time of year again--St. Paddy's Day (yes, it's with D's, not T's)!  Being VERY Irish in my heritage, and always looking for an excuse to enjoy some alcoholic beverages, I love this holiday, even if it is kitschy and very Americanized.  I've been in Ireland on this day--it's no small thing over there, either.

This year's meal is very stereotypical, but I promise next year I'll try to find some varied recipes.  It was my first time making Colcannon, though, and I love it!  A nice spin on your usual mashed taters.

Irish stew, btw, is very open to interpretation.  Add or subtract anywhere you like, so long as it keeps meat, onion/leek, carrot, and potato.

Irish Lamb Stew

Ingredients:

1 T. olive oil
3-5 lbs. of boneless lamb meat (or lamb shanks, if you want bones) -- depending on how much stew you want, how many people, etc.
2 large leeks, white and light green parts only, washed and thinly sliced
1/4 cup rice flour
8 cloves of garlic, chopped
2 14 oz. cans beef broth
2 bottles of beer of your choice (we had to use New Grist, but you should use a stout--best results!)
3-4 T. tomato paste
1.5 T. Worcestershire sauce
Bouquet Garni -- 4 sprigs rosemary, 6 sprigs thyme, 3 bay leaves
6 carrots, sliced
1 lb. new/fingerling potatoes, quartered
Salt & pepper to taste
1-2 T. sugar/honey/whatever
1/3 cup chopped parsley for garnish

Instructions:

Heat oil in a large dutch oven over medium-high heat.  Add in the meat and brown on all sides in batches.  Set aside and reserve.

Toss in the leeks and garlic and cook over medium heat for 5-10 minutes, until tender.  Add the lamb meat back in, along with any juices, and dust with the flour.  Toss to coat.

Add the beef broth, beer, tomato paste, Worcestershire, and the bouquet garni.  Make sure to scrape all the browned bits off the bottom!  Stir together, bring to a simmer, and turn heat to low.  Cook for 1 hour.

Add in the carrots, potatoes, salt & pepper, and sugar.  Cook for another hour (or all afternoon!) over very low heat, but still simmering.  Allow the liquid to cook down until it resembles a gravy.  (I let mine go all day).  Taste for seasoning about 30 minutes before serving, and remove the bouquet garni.

Serve alone, over potatoes, or with a nice slice of soda bread!

NOTE:  You could EASILY, after cooking up the leeks/garlic and browning the meat, toss all of this in a slow-cooker and just let it go on low for 8-10 hours.

Colcannon

Ingredients:

1 pound 8 oz. starchy potatoes (I used Yukon Golds), quartered (peel if you want; I leave the peel)
1/2 stick/4 T. unsalted butter
6 oz. curly kale (about a whole bunch, once destemmed)
1 bunch scallions, roughly chopped
Salt & pepper to taste
More chopped scallions for garnish

Instructions:

Bring a medium pot of salted water to boil over high heat.  Add in the potatoes and cook until easily pierced with a fork, about 20-25 minutes.  Drain and reserve.

In the same pot, boil more salted water.  Add the kale and cook for 2-3 minutes, until bright green and tender.  Drain and place in a food processor with the scallions, and pulse a few times, until nicely diced.

Mash the potatoes with a masher, adding in the butter.  Once at a consistency you like, add in the processed kale/scallions, stirring until well-combined.  Season with salt and pepper.  Enjoy!



I'll post my GF soda bread recipe tomorrow!